Everybody wants dessert after a savoury meal. When spending time with loved ones, there are moments when you simply want to treat everyone to something very delicious. Malva pudding is a staple of the traditional Sunday meal spread in South Africa. The addition of custard to traditional Kakamus pudding is a simple take on a family favourite. Here, instead of just pouring custard over the pudding, it is cooked right into the batter.
Kakamus pudding with custard suggestions
So that it may be baked into the sponge, the custard is not as thick as the custard you could eat with the pudding. In addition to its classic appearance, the pudding’s lovely golden brown hue may be credited to the bicarbonate. Having the custard already present in the pudding allows for a great chance to enhance the dish. Try it with some ice cream or whipped topping. The ice cream’s coolness is a welcome contrast to the pudding’s warmth.
Changing things up a little bit for the Sunday dinner with the family and friends is sometimes necessary. Kakamus pudding is a timeless dessert, but you may surprise them by giving it a new spin.
Kakamus pudding with custard recipe
Course: Dessert
Cuisine: South African
Difficulty: Easy
Servings: 6-8 servings
Prep time: 15 minutes
Baking Time: 30-45 minutes
Total time: 1 hour
Ingredients
For the pudding
-
1 cup flour
-
½ cup sugar
-
1 tsp bicarb soda
-
1 tbsp. vinegar
-
1 egg
-
1 tbsp. apricot jam
-
1 tbsp. butter
-
1 pinch salt
For the custard sauce
-
1 cup fresh cream
-
1 tsp vanilla essence
-
½ cup butter
-
½ cup boiling water
-
½ cup sugar
Method
For the pudding
- Cream butter and sugar together. Add beaten egg and stir.
- Add flour and salt, 1 teaspoon at a time. Mix bicarb, milk and flour.
- Add the apricot jam and the vinegar.
- Bake between 180°C and 200°C until brown.
For the custard sauce
- Melt the ingredients together slowly and pour over the pudding.
- Place back into the oven, bake until sauce is absorbed.